Dried sweet rice balls are an imported product, mainly referring to a kind of elastic cake made of glutinous rice flour and other starches by the Japanese. In Taiwan, it is also called mochi. In a strict sense, dried sweet rice balls are not sweet rice balls. The main ingredient is mochi, and the method is relatively simple, with a variety of flavors. Generally, supermarkets will have them for sale, of course, you can also make them yourself.

How to make dried sweet rice balls

1. Prepare a pot of water for heating.

2. Put glutinous rice flour in a container and mix with water using a hook-shaped beater, take it out when it forms a dough, then knead it into strips, divide it into pieces, flatten it with the palm, and then steam it in the pot for about 20 to 30 minutes.

3. Insert a chopstick into the mochi, and it can be easily pierced out if it can.

4. Place it in a container and stir with a hook-shaped beater.

5. Add the sugar four times slowly, and mix the ingredients together until they become a paste.

6. Put some cornstarch on the baking tray to prevent sticking, take out the mochi paste and place it on top, stretch it and coat the surface with cornstarch, then divide it into strips first, and then into pieces, making the Xiwei mochi skin.

7. Wrap the red bean paste tightly in the Xiwei mochi skin, shape it into a round shape, and finally brush off the cornstarch that sticks to the outside of the mochi.